Daisuke Ito, owner of Tokyo’s Land Bar Artisan, created the Pantheon specifically so others could take it and play with it. At a time when invention so often means novel syrups, cordials or distillates and an appliance or two, a three-ingredient, easy-to-replicate formula seems to have struck a chord with its simplicity, making it onto menus as far away as Thailand and Germany in just five years.
A newsletter for the industry pro (or aspiring pro).